Instructions

2. Turn the Cuisinart® Compact Juice Extractor on and juice the carrots. Measure out 2 tablespoons of the carrot juice and reserve the remainder for another use. Reserve pulp.

3. Sift the flour, cocoa, cinnamon, baking powder, baking soda and salt together in a small bowl.

4. In a separate bowl, whisk together the sugars, eggs, oil, vanilla and carrot juice until smooth. Stir in the carrot pulp, walnuts and dry ingredients until just combined.

5. Pour batter into the prepared muffin tin. Bake in the preheated oven for about 20 to 25 minutes, or until the tops of the cupcakes bounce back, and a cake tester inserted in the center of the cupcakes comes out clean. Cool in the pan.

6. While cupcakes are cooling, prepare the Cream Cheese Frosting.

7. Put the cream cheese, butter and sugar into a medium mixing bowl. Using a Cuisinart® Hand Mixer fitted with the mixing beaters, mix on medium-low until completely smooth. Add the remaining ingredients and mix until just combined.

8. Once the cupcakes are completely cooled, top with the Cream Cheese Frosting.